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(Relocated) Nuvo

22 votes
21 reviews
Helpful review
+18 more
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Asian, European, Italian, Japanese
+65 68222098

Daily: 11:30 - 15:00

Daily: 17:00 - 22:00

$37 based on 22 submissions
After Work (9 votes), Lunch (9 votes), Ala Carte (8 votes) ...

Inspired by the best of the Italian and Japanese ingredients and techniques, NUVO is a playful yet contemporary communal dining concept. NUVO goes back to the roots of both Italian and Japanese dining where food is the heart of a reunion.

Latest Review for Nuvo

Overall RatingBased on 21 reviews
Most helpful review:

Refreshingly intriguing

Food/Drink 4| Value 4| Ambience 2| Service 3
Total Reviews: 186

For pictures and full review, pls visit:

Tucked in a corner of Marina Square Shopping Centre’s The Dining Edition, NUVO is a little difficult (but worth the effort) to find. Executive Chef Mark Richard (formerly from Keystone), helms the kitchen and marries Italian and Japanese cuisine to create unexpectedly exciting and creative hybrid fare.

The restaurant itself is spacious, decorated in muted tones and furnished with warm woods. It also has a lounge with an extensive wine list, specially crafted cocktails, spirits, rums and liquors, plus bar snacks for those who like to graze.

Our dinner started with warm herb bread basked with seaweed butter.

Oh, the velvety Vanilla Mushroom Soup was so lovely! The first thing that hit us was the aroma of the White Truffle essence, drizzled onto a flowy Onsen Egg.

The Salmon Crudo was dressed with Furikake Tobiko, Yuzu Pon and adorn with green apple. I was lukewarm towards this entree, but M enjoyed it.

The classic North Italian Eggplant Parmigiana with mozzarella and tomato fondue is given a Japanese twist with the addition of sweet miso. Nothing too fancy, just simple and genuine.

Made from roasted bone marrow, the Agnus Osso Buco Stew had an unusual partnership with Tsukii Oyster Fritter. The starter was spruced up with shimeiji mushrooms and pickled cucumber for bursts of acidity. I personally felt the combination too heavy, and would have preferred something lighter to highlight the rich flavors of the stew.

One of NUVO’s signature dishes, each strand of the al dente Angel Hair Wakame is coated with Lobster essence and Rayu oil (chilli oil), providing just the right amount of mellow flavour and heat. The simple but delicious pasta was adorned with Tamago Furikake, which added another dimension to it.

M’s Pepperoni and Ricotta Niku Dango was wholesome and gratifying. Tossed in spiced tomato sauce and sweet peas, each ribbon of pasta had a nice, firm bite and was not too thick, thus inheriting the flavors from the sauce beautifully. More Italian influence is observed in the tender Japanese meatballs, which had Ricotta Cheese embedded within.

Sweets included in the set meal were really dainty, but the Fuji Apple and Parmigiano Reggiano Torta dessert was so captivating I wished it was full-sized. The elegant pastry had a mild savory flavour imparted from the cheese, harmoniously complemented with Fig and Honey Ice Cream.

Less stellar was the Japanese Kinako Delight, with espresso and honeycomb giving the western touch. While the mochi’s texture was beautifully soft and chewy, the combination of flavors didn’t make quite make an impression.

Despite some misses, we felt NUVO offerings are appealing enough to warrant a repeat visit. On weekdays, the restaurant serves 3-course set lunches for $15++ and 4-course set dinners for $35++. On weekends, diners can look forward to Nuvo’s Bottomless Prosecco Brunch a la carte Buffet ($40++)

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Very bad experience

Food/Drink 1| Value 1| Ambience 1| Service 1
Total Review: 1

Don't bother patronising this place. This place probably have the worst staff in the whole of Singapore. It's so bad that we didn't even bother sitting down and I registered myself in InSing just to provide my feedback! Entirely spoilt our NYE mood. The 85% vote is probably a hoax!

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Lunch Review

Food/Drink 3| Value 3| Ambience 4| Service 3
Total Reviews: 2143

Nuvo, located at the corner of Marina Square, may be a slightly difficult find, but the meal is certainly worth the find.

At a recent visit, I started with the Applewood smoked tomato soup, which had a nice roasted scent with a deep tomato flavour.

For my entree I had the Osso Bucco Stew, which was served in a small portion so it was not too heavy.

The main course was the Angel Hair Wakame, with the noodles well marinated in lobster essence and rayu oil

Finally for dessert, I had the Fuji Apple nad Parmigiano-Reggiano Torta. Paired with ice cream, it was a nice sweet way to end the meal.

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30licious menu at S$30++

Food/Drink 4| Value 2| Ambience 3| Service 3
Total Reviews: 179

The restaurant is a bit out of the way, hidden from the main area. Interesting dining area style. We start the meal with a breadstick each and some butter. The breakstick is served hot and has tomato taste.

Applewood Smoked Tomatoes (usual $10)
Momotaro . Italian Sausage . Pecorino
The soup is quite tangy and creamy, but lacking of the sour taste which is commonly found in tomato soup.
Vanilla Mushrooms (usual $10)
Onsen Egg . White True Essence . Croutons
We could smell the truffle oil from far. It smells great and tastes quite rich. The only thing is that the serving looks quite small.

Salmon crudo (usual $18)
Furikake . Tobiko . Yuzu Pon . Coriander
We are surprised by the dish. Thin slices of raw salmon in sesame dressing, topped with crunchy green apple sticks. A great combination.
Angus osso buco stew (usual $28)
Shimeiji Mushrooms . Tsukiji Oyster Fritters . Pickled Crumble
Served with a basil tasting thick sauce, it helps to cover the strong taste from the deep fried oyster.

Angel hair wakame (usual $18/ $24)
Tamago Fukikake . Lobster Essence . Rayu Oil
It served pipping and looks quite simple, but tastes quite yummy for such a plain looking pasta dish.
Kurobuta pork belly (usual $32)
Kakuni Style . Seaweed Fries . Karashi Aioli
It is served on a wooden board. The piece of pork belly looks real fatty with its layers of fat, but it has melt in the mouth texture.

Japanese kinako delight (usual $12)
Azuki Beans . Espresso . Honeycomb
The Japanese style mochi is very smooth and light, while the red bean paste has salty taste, follows by a bitter aftertaste, unlike the usual sweet version. It is very unique.
Fuji apple and parimigiano - reggiano torta (usual $14)
Fig and Honey Ice Cream . Crumble . Flake Almonds
The dessert is served hot and soft. It reminds one of bread pudding with its texture, but very cheese after taste. The ice cream is crunchy and not too sweet. The hot and cold combination is a great one.

Although the servings look small for most of the dishes, we are both quite full after the meal. The place is quite relaxing and unqiue in its own way. The food served is unique and light in taste.

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